desserts
33% whipping cream
Crème brûlée with Earl Grey tea by Daria Shmarova
Ingredients
Earl Grey tea
21 g
30% sour cream
112 g
Eggs
60 g
Pasteurized egg yolks
78 g
Sugar
53 g
Salt
2 g
Method of preparation
- Combine the cream and tea, heat until it begins to simmer.
- Let steep for 15 minutes, then strain.
- Mix the flavored cream with the remaining ingredients.
- Pour into baking dishes.
- Place the dishes in a pan of warm water (water level should reach 2/3 of the cream’s height).
- Bake at 150 °C for 25–35 minutes (the center should wobble slightly).
- Cool at room temperature, then chill in the refrigerator for at least 2 hours.
- Make the caramel: melt the sugar until it turns amber, let cool, then crush.
- Sprinkle the caramel over the cream and caramelize with a blowtorch.
- Serve with stewed cherries or fresh berries
Similar recipes
